The Best Japanese Restaurants in Paris

Take a seat at the counter to be in the front row facing the teppanyaki grill, or sit in the small private lounge at this fabulous restaurant. On the agenda here: delicate and specialized cooking, weaving beautiful links between Japan and France — think sashimi, lobster from Brittany, chateaubriand or sweetbreads, all accompanied by good burgundy wines. This is a must-visit.

This small Japanese restaurant cultivates a unique culinary specialty from the city of Osaka: kushikatsu — breaded and fried mini skewers à la minute. The succession of bites reveals finesse and flavor, nicely representing the Land of the Rising Sun. Likewise, the decor is chic and typically Japanese.

Unique in France, Chakaiseki Akiyoshi is the first restaurant devoted to the traditional Japanese tea ceremony. Cha-kaiseki actually refers to the meal that is served with this beverage, while Yuichiro Akiyoshi is the chef’s name. Tucked away behind a suitably low-profile wooden facade, the omakase might include amberjack with ponzu jelly, tempura with grey shrimp bouillon, seabream marinated in a mix of sake, mirin and soy sauce and grilled over charcoal, sushi of mackerel, grilled salmon rice, or miso soup with artichoke. The chef allows the super-fresh ingredients to sing and prepares his dishes in front of the guests, assisted by his kimono-clad spouse. Each preparation is an exquisite blend of color and flavor, of visual artistry and zen spirituality. An exclusive, timeless experience in an interior inspired by authentic Japanese teahouses (seats only 16).

What may one expect from a Japanese restaurant featuring the all-star cast of Chef Takuya Watanabe, the renowned Arnaud Donkele and his pastry chef partner Maxime Frédéric? Nothing but the best, of course! Takuya Watanabe, who belongs to the inner circle of the capital's grand masters, channels his passion and expertise into sushi, each one of which is crafted to perfection in view of diners. For his part, Donckele brings his talent for sauces, jus and broths, in creations such as shellfish dashi, sweet garlic purée and green shiso coulis, or the clear and potent accompaniment to the ramen. A rarity in Japanese restaurants, dessert is a must here, masterfully orchestrated by Plénitude's pastry chef. The decor and service, just like the meal, further enhance the elegance of the venue and purity of the materials.

On the Left Bank, on Quai Voltaire, this sushi restaurant is hidden behind a discreet black facade without a sign, simply bearing the number 15. Inside, Masayoshi Hanada (formerly at Sushi B) builds a single omakase menu around exceptional fish — Mediterranean bluefin tuna, Auvergne trout, catch from Brittany — absolutely masterfully cut and prepared. Affording a view of the chef and his assistants meticulously going about their tasks, the superb solid hinoki (Japanese cypress) counter seats just 10 guests. Finely crafted nigiri, maki, soups and binchotan-grilled dishes are served on refined tableware at the intersection of tradition and contemporary design. A short wine list and nine types of sake round off this memorable and special experience.

This restaurant on Place de Mexico is introducing a new concept of Japanese cuisine with a South American twist. In a contemporary, minimalist setting, the menu combines signature rolls, sushi and teriyaki chicken with the likes of ceviche, chimichurri sauce and jalapeño. Freshness and flavor are the order of the day.

Wedged between the Louvre Museum and Place Vendôme, this suitably exclusive, well-heeled establishment caters to 10 diners at most, who are lucky enough to book a seat at the handsome wooden counter. Diners admire the dexterity of the Japanese chefs as they meticulously craft sushi and sashimi with knife-edged precision using only top-caliber produce (the fish, from Brittany or Spain, is matured to be served at the optimal moment). There is a single omakase menu, meaning the diner leaves the choice to the chef. A consummate performance of virtuoso talent, discreet, slick service and a superb selection of sakes.

What do our taste buds do when they cross paths with a Tokyo chef, based in Paris? They quiver with excitement. Here, the udon have a delicious and authentic flavor, to be enjoyed in a small, uncluttered room decorated in the spirit of Japanese noodle stalls. This is healthy, tasty, with no additives and represents very good value for money.

This restaurant feels like it belong in an alley in old Tokyo; the atmosphere is lively and the dining room is narrow. The ramen, made on site and served in a delicious Landes poultry broth, attracts gourmets of all stripes. The house speciality: Kurogowa ramen, made with secret sauce and Basque farm pork chashu.

Take a sushi master, produce of remarkable quality (like ikejime fish from the Atlantic) and the creative touch of Yannick Alléno, and you get an enticing proposition. The uncluttered dining room gives pride of place to contemporary artists — from the installation of thousands of wooden sticks by Japanese street artist Tadashi Kawamata, to the sections of ceramic walls imagined by American William Coggin. Add to that impeccable service, a sumptuous cellar full of sought-after sakes and twelve seats at the blond wooden counter, and you'll find yourself desperate for a table.

This is Paris's first sumibiyaki-style restaurant. Particularly popular in Kyoto, this cuisine is prepared with top-drawer ingredients, not least the Wagyu that is shipped here from Ito Ranch, a beef farm on the outskirts of the town of Matsusaka — and according to the Japanese themselves, this is the ultimate breed of Kobe beef. Everything is cooked over the famous binchotan charcoal, which is made mainly from Ubame oak wood — every table in the restaurant has its own barbecue taking pride of place. Some of the menus feature Fukuroi's renowned Crown Melon, which can sometimes fetch a price of several thousand euros.

Eel (aka unagi) is the specialty of this restaurant. Filleted, grilled and then steamed, it is immersed in a bath of soy sauce, sake and sugar, before being grilled again and coated with sauce. The vast majority of the clientele here is Japanese, which tells you everything you need to know about the quality of the dishes.

Ogata is a bit like the second Japanese embassy in Paris. It's a temple dedicated to the Japanese art of living, installed in a private mansion in the Marais, designed by Shinichiro Ogata. You can taste refined and seasonal Japanese cuisine here prepared with top-quality ingredients, as evidenced in a dish of sautéed brill with butter and soy sauce. The best seats are at the counter. Continue the journey through the shop or art gallery.

This pocket-sized restaurant has a stripped-down look and zen atmosphere. As an excellent craftsman, the Chef only works with quality ingredients and prepares them surgical precision. His sushi and maki are memorable, the flavors flourishing without the need for soy or wasabi.

Located on Montmartre’s hill, this restaurant sports an elegant, minimalist interior that celebrates the aesthetic codes of Japanese restaurants: light wooden furnishings, a long counter and an amazing origami-inspired ceiling by an interior design firm. Chizuko Kimura and the sushi master Takeshi Morooka pursue the legacy of Shunei Kimura, who made this eatery such a success. The omakase menu comes in two versions, which must be chosen when you book. Both embark the diner on a genuine sensorial experience courtesy of razor-sharp nigiri, a truly exceptional selection of fish, expert handiwork and a range of subtle seasonings, alongside Japan’s unique vision of hospitality that is both unobtrusive and highly attentive.

This restaurant leaves nothing to chance: ceramics are designed by a Japanese artist, rosewood chopsticks arranged on a small cedar tray, fish comes from the Breton coast presented in whole fillets at the start of the meal... and only diners are welcomed into the softly lit dining room. Chef Tomoyuki Yoshinaga (ex-Okuda) works with fish of remarkable quality, including some perfectly matured fatty tuna, expertly cut and seasoned no less impressively.

This restaurant's stripped-down décor is perfect for lovers of zen minimalism. Here, you can enjoy exquisite Japanese cuisine, from sushi and tempura to soba, sea urchins and tofu with soy jelly — not to mention the octopus cooked with red beans. These are authentic dishes, delivered with meticulous service.

It's worth moving a little out of Paris to reach Neuilly-sur-Seine, where you will discover this traditional Japanese restaurant which serves different menus: sushi, bento and omakase, as well as a tasting menu. Prepared with Japanese care, the beautiful fish is in the spotlight, without forgetting the exquisitely presented traditional Japanese desserts. The setting, as you can imagine, makes the most of pure light wood and white walls. The tea service takes place in front of you, and the customer is greeted and escorted in the street upon arrival and departure.

This succulent restaurant combines a pleasantly traditional interior with authentic Japanese fare. The extensive menu stars a lineup of staples: sushi, grilled dishes and tempura, together with the house signatures of gyoza and chirashi — even the mochi are made in house. A word of warning: No bookings are possible at lunchtime (when a more concise menu is served) and it fills up quickly — so come early!